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3-ingredient salted caramel cookie cups
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Prep Time:
40 minutes
Cook Time:
5 minutes
Total Time:
45 minutes
Impress your guests with effortless dessert cups.
Ingredients:
  • 24 Arnott’s Choc Ripple biscuits
  • 380g can Nestlé Top ‘n’ Fill Caramel
  • Sea salt flakes, to serve
Instructions:
  • Preheat your oven to 180C (160C fan forced). Gently place one biscuit over each of six holes in a 12-hole patty pan. Bake for 2 minutes until slightly softened. Use a teaspoon to press the biscuits into the holes to create cups. Allow them to cool before transferring to a wire rack. Repeat this process in three more batches.
  • Whisk the caramel in a bowl until smooth, then distribute it evenly among the cookie cups. Chill in the fridge for 30 minutes or until set.
  • Before serving, delicately add a touch of salt to the cookie cups.

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